Three Easy Steps to a delicious Beef Curry
Panang curry is traditionally made with beef. Cooking times will vary according to the cut of meat used. Rump or sirloin steaks will reduce the cooking time by half.
You will need 650g of diced chunk steaks for half a jar of Panang curry mix and 200ml of coconut cream. This quantity will serve 2-3 persons.
- Heat a heavy duty saucepan and add the Panang curry mix.
- Stir in 400ml coconut cream and bring to a simmer for 3-5 minutes over medium heat.
- Add the chuck steaks and 200ml water ang simmer gently for one and a half hours until the meat is tender.
When ready to serve skim off excess oil and transfer to a serving dish.
Garnish with shredded lime leaves, sliced red chillies and a tablespoon of coconut cream. Increase the amount of Panang curry paste if a thicker and a more spicy sauce is desired.